Directions

Heat oil in large stockpot. Sauté onion and poblano pepper until soft, about 10 min. Stir in green chilies and cook 1 min.
Stir in broth, turkey, beans, thyme and cumin. Season with salt and pepper to taste.
Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, about 35 min. until slightly thickened. Stir occasionally. Adjust seasonings as needed.
Ladle soup into bowls. Sprinkle each serving with 1/3 cup French Fried Onions. If desired, garnish with sour cream, jalapeños and cilantro.

Tips

Tips: Poblano peppers are chile peppers with a mild spicy heat. They look similar to bell peppers in shape but are darker green in color. You may substitute bell peppers for a milder flavor, or jalapeno peppers for a spicier flavor.
You may substitute rotisserie chicken for this recipe. This soup also freezes well.
Recipe courtesy of Jennifer Chandler.